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Lasagna Soup With Bow Tie Pasta

Lasagna soup with bow tie pasta is a hearty Italian-American bowl meal made with browned Italian sausage, crushed tomatoes, and al dente farfalle. Finished with a ricotta-mozzarella-parmesan cheese dollop and fresh basil for that lasagna vibe without layering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Use bulk or casings removed.
  • 1 onion Dice finely so it softens quickly.
  • 4 garlic Minced for even flavor.
  • 28 oz crushed tomatoes From a can.
  • 14 oz diced tomatoes From a can.
  • 4 cup chicken broth Have extra on hand to loosen if needed.
  • 2 tbsp tomato paste Cook briefly to reduce bitterness.
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 10 oz farfalle (bow tie) pasta Cook until al dente.
  • Salt and pepper to taste Season at the end.
Cheese dollop for serving
  • 1 cup ricotta Stir until smooth.
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil Chopped, for topping.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build flavor
  1. Brown Italian sausage in a large pot over medium-high heat, then drain the fat.
  2. Sauté onion for 3 minutes, then add garlic and tomato paste and cook for 2 minutes.
Simmer into soup
  1. Add both crushed tomatoes and diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes, then bring to a boil.
Cook pasta
  1. Add farfalle (bow tie) pasta and cook for 8-10 minutes, until al dente.
  2. Season with salt and pepper to taste.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil into a thick, spoonable dollop.
  2. Serve soup in bowls with a generous spoonful of cheese dollop on top.
  3. If the soup thickens too much (bow tie pasta absorbs more liquid than lasagna noodles), add extra broth to loosen before serving.

Notes

Pro tip: If you prefer a looser soup, keep extra chicken broth warm and add a splash right after the pasta finishes cooking—bow tie pasta keeps absorbing liquid. Store leftovers in the refrigerator up to 4 days; reheat gently with a splash of broth to restore texture. Freezing is not ideal because pasta can soften too much after thawing. Dietary swap: use turkey sausage (or plant-based sausage) for a lighter option while keeping the same tomato-basil base.